Ingredients

Preparation

Pair them with pasta (conchiglie or penne pasta for example) and squid ink, fresh beans and julienned ham like Jabugo.

Cave Privée 1982

THE FOOD PAIRING PRINCIPLES

Our sparkling wines love the company of delicious food. With its vinosity, complexity, and aromatic intensity, each champagne couples decadently with the gastronomy of the world.

Flavor is invited to table every time there is a wine-food pairing. Whether celebrating an occasion, welcoming friends, reveling in spontaneity, or just enjoying the pleasure of Veuve Clicquot on the palate: a champagne moment is one meant to be savored. With drinking champagne, flavor is inevitable. Gourmet dishes are simply asking to be paired with their perfect match. Depending on the craving, the imagination, the ingredients, or the time available to the chef, the amount of gourmet combinations is innumerable. For every one of our wines, Veuve Clicquot offers the secrets to creating a perfect pairing, with an uncannily matched recipe to pair with each bubbly vintage.

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TWO MAIN PRINCIPLES

PAIRING

Looking alike, working together

Sometimes the flavor sensations of a wine ressemble the flavors in a dish (sweet/sweet, acidic/acidic).

Examples

Vintage Rosé 2000 with Lamb tajine (spicy/spicy)

BALANCE

Contrasting elements balance each other out

Sometimes two flavors contrast to balance out the palate, and render it even more enjoyable (acidic/sweet, acidic/fatty).